Mexican Vegetarian Casserole
Mexican Vegetarian Casserole is healthy and delicious at the same time. It is packed with protein and veggies. It is gluten-free and can easily be made vegan too!
Ingredients
- 1 cup Basmati rice uncooked or 4 cups cooked rice
- 15 oz Black beans canned or 1.5 cup cooked black beans
- 2 cups Vegetable stock/Water
- 1/2 cup Kernel corn frozen
- 1/2 cup Edamame frozen and shelled
- 1 medium Onion chopped
- 2-3 cloves Garlic finely chopped
- 1 large Jalapeño finely chopped
- 2 large Tomatoes diced
- 1/2 pint Grape tomatoes 1 cup, halved
- 1 medium Red bell pepper diced
- 1/2 medium Yellow bell pepper diced
- 1/2 cup Cilantro chopped
- 1/2 tsp Lime juice
- 1/2 tsp Red chili powder
- 1/2 tsp Cayenne pepper powder
- 1/2 tsp Cumin powder
- 1 1/4 tsp Salt or as required
- 2 cups Monterey jack cheese shredded
- 1 tbsp Olive oil
Instructions
For Rice
- Triple wash basmati rice/long grain rice.
- In a pan, add 2 cups of vegetable stock or water, and stir in the rice. Cook on medium heat for about 5-7 minutes.
- Reduce the heat to simmer, cover, and cook until the rice is tender for about 12-15 minutes.
- Remove from the heat and let it sit covered for 10 minutes.
- In a bowl, add kernel corn, edamame, and water. Let them sit for 10 minutes and remove the water. Wash the veggies and set aside.
- Rinse and dry the black beans in a colander and set aside.
For Sauteing Veggies
- Heat a large pan, add some oil, onions, and garlic. Sauté for 3-4 minutes.
- Add red bell peppers, yellow peppers, and jalapeños. Sauté for 2 minutes and add diced tomatoes, corn, edamame, and black beans. Mix well and add all the spices.
- Remove from the heat and add cooked rice and mix it well.
- Add halved grape tomatoes, cilantro, ½ tsp lime juice, and ¾ cup cheese. Mix well.
- Transfer the mixture to a baking dish, spread leftover cheese, and top it with some yellow bell peppers and grape tomatoes. You can add jalapeños as well if you wish.
- Preheat the oven to 400 ℉/200 ℃ and bake for 10-12 minutes, until the cheese is bubbling and perfectly melted.
- Broil the casserole for 1-2 minutes if you wish and serve.
Notes
- Pre-cook your rice so the dish will come together in a shorter amount of time. Any long grain or medium rice will work well in this recipe.
- If you want to use freshly cooked black beans then soak them overnight in the water, rinse, and cook them in the pressure cooker.
- You can skip a few veggies and add different combinations such as spinach, zucchini, bell peppers, and corn. You can also add zucchini, carrots, broccoli, peppers, and green peas. Pretty much add any veggies of your choice.
- Buy pre-cut veggies for making this dish in no time.
- Simply cook the rice in plain water. Skip adding the vegetable stock.
- You can buy pre-cooked frozen rice as well.
- You can add 1.5 cup of salsa in the recipe and skip the tomatoes.
- Squeeze some lime juice while serving.